Ingredients
- 2 pounds boneless, skinless chicken breast
- 2 cans black beans, rinsed (15 oz. cans or one 30 oz. can)
- 3 cups fat-free sour cream
- 2 cups shredded Mexican style cheese
- 8 ounces chopped green chilies
- 2 teaspoons ground cumin
- 1/2 tablespoon black pepper
- 1 cup mild salsa
- 8 or 9 tortillas, 8-inch shells cut into 2 inch strips
Preparation
Step 1
Preheat oven to 350 degrees. Coat 13x9 pan with cooking spray.
Place chicken in saucepan and fill with enough water to just cover. Bring to boil. Reduce heat and simmer 10-15 minutes.
Drain the chicken and cut into 1-inch pieces.
Transfer chicken to large bowl and add beans, sour cream, 1 cup cheese, chilies, cumin and pepper; mix and set aside.
Arrange enough tortillas in bottom of baking dish to cover it completely. Top with one third of the chicken mixture, then repeat with two more layers (like lasagna). You should end up with three layers of tortillas and chicken mixture, with the chicken mixture on top.
Sprinkle with remaining cup of cheese.
Bake until filling is bubbling and cheese is melted, about 30 minutes. Let stand for 5 minutes.
Serve with salsa on the side. (Chopped tomatoes and lettuce optional).